Potato Soup with Ham, Dairy Free


Yield: About 12 Servings

Ingredients :

2 Tbsp Flying Olive Garlic or Flying Olive Single Varietal of Choice Extra Virgin Olive Oil

6 potatoes, 1" dice, about 6 cups

3 stalks celery with leaves, chopped (see note about chopping veggies below)

3 carrots, peeled and chopped

1 (15.5 ounce) can low or no salt cannellini (white kidney beans), drained and rinsed

1/2 medium onion, chopped

1 clove garlic, chopped

8 cups chicken broth

2 cups cooked ham, diced or chopped

Salt and freshly ground black pepper to taste

Fresh sprigs or chopped parsley, green onions sliced thin and/or freshly grated cheese for garnishing, if desired


Over medium heat, add Flying Olive Garlic or Flying Olive Single Varietal of Choice Extra Virgin Olive Oil in a large soup pot. Place onions, celery, carrots, and garlic in a food processor and chop until they are a medium consistency. Place the vegetables in the hot oil and sauté until onion is lightly browned, about 3-5 minutes. Add the potatoes and white kidney beans and continue to cook for another 10-15 minutes, stirring frequently.

Pour chicken broth over the vegetables. Bring soup to a boil. Reduce heat to low, cover, and simmer soup until potatoes are tender, about 25-30 minutes. Remove 2 cups of vegetables and kidney beans and place them in a blender. Place a clean towel over the opening to prevent the hot liquid from splattering. Process until pureed. (If desired, you can puree additional cups of soup. It all depends how chunky or smooth you like it.)

Stir cooked ham into soup and pour in the pureed vegetables. Let the soup heat through before serving. Taste and add salt and pepper if needed. Sprinkle with parsley, onions, and/or cheese, if desired.

Submitted by Barb L.